4 chicken thighs
2 cloves garlic, chopped
1/2 tsp freshly ground black pepper
1 tbsp olive oil
some preserved lemons

Spice Mix
1 g saffron
1 tsp cumin
1 tsp turmeric
1 (5cm) cinnamon stick
1 tsp coriander powder
1/4 tsp tsp ground ginger
1/4 tsp black pepper

2 onions, sliced
500 ml chicken ctock
2 preserved lemons
3 sprigs flat-leaf parsley, chopped
salt and pepper to taste

1. Marinate the chicken with the garlic, black pepper and olive oil. Rub the marinade on the chicken and set aside, covered in cling film, in the refrigerator for several hours or overnight.

2. Heat a little olive oil in the pan and fry the chicken until all sides begin to brown. Add the spice mix and onions. Stir-fry over high heat for a few minutes. Add the chicken stock, bring to boil, and simmer over low heat for 30 minutes. Add preserved lemons and continue to simmer and continue to simmer until reduced. Add the parsley and season to taste. Serve with couscous, rice or flatbread.

* This recipe looks real yum in the picture. I'm now mouth watering to be frank. Happy cooking for New Year.

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